Raspberry Rose Fizz

Call it cliché but my mom is obsessed with roses. Obsessed. I even recently learned that when I was born she demanded there be a bouquet of roses by her side. With little response (good job Dad) she finally took it upon herself, while in labor, to pick some from the local rose garden! That being said, when creating a Mother’s Day brunch cocktail, I had one required ingredient . . . rose. This cocktail is a combination of two classic cocktails, the Clover Club and the Ramos Fizz. It is beautifully light and festively pink. Perfect for brunch and perfect for mom.

Raspberry Rose Fizz | HonestlyYUM

Ingredients:

  • 1 1/2 oz gin
  • 3/4 oz liqueur framboise
  • 3/4 oz lemon juice
  • 3/4 oz raspberry syrup
  • 3 drops rosewater
  • 1 egg white
  • 1 1/2 oz sparkling water
  • rose petal for garnish

Raspberry Syrup:

  • 1 cup raspberries
  • 1/2 cup water
  • 1/2 cup sugar

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Raspberry Syrup

Raspberry Syrup Recipe // HonestlyYUM

Ingredients:

  • 1 cup raspberries
  • 1/2 cup water
  • 1/2 cup sugar

Directions:

  • Combine sugar and water in a saucepan over medium heat until sugar is dissolved. Bring to a simmer.
  • Remove from heat and let cool completely (approximately 30 minutes).
  • Add the raspberries. I like to combine the raspberries once the syrup has cooled because you get a bright, fresh flavor, rather than a cooked, jammy flavor.
  • Use a potato masher to crush the raspberries to a pulp. If you don’t have a masher you can use a large spoon or the bottom of a glass.
  • Pour the resulting mixture through a fine mesh strainer to remove the pulp. Store in the refrigerator.
Raspberry Rose Fizz
Call it cliché but my mom is obsessed with roses. Obsessed. I even recently learned that when I was born she demanded there be a bouquet of roses by her side. With little response (good […]

(image by HonestlyYUM)

Baked Egg Tartlets

Erica and I are totally obsessed with eggs and not so coincidentally so is our mom, who is the most supportive mom any two girls could ask for! So as a small– minuscule– token of my appreciation, I always make sure to include an egg dish in our Mother’s Day brunch tradition. Baking eggs are a great way to entertain for brunch without having to stand over the stove flipping eggs, but you just need to keep a watchful eye on the eggs as they can overcook quickly. Normally, I bake them in ramekins, but for a special occasion like Mother’s Day I like to make them in mini tart shells and add a heart-shaped parmesan crisp!

tartlets 1

Ingredients:

  • 6 eggs
  • 1/2 cup heavy cream
  • kosher or sea salt
  • fresh cracked black pepper
  • small handful of minced chives
  • small handful of flat-leaf parsley
  • 1 clove of garlic, minced
  • 6 4-inch mini tart tins

Pastry dough:

  • 1 cup of all-purpose flour
  • 1/2 teaspoon of kosher salt
  • 1 stick of cold butter, cut into 1/8 inch cubes, plus extra for greasing tart pans
  • 3 tablespoons of ice water

baked egg tartlets 8

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DIY Dessert Stand

I’ve been wanting to make my own tiered dessert stand for awhile now. However, the risk of potentially cracking perfectly precious vintage plates was seriously limiting my motivation. So after much research and time spent at the hardware store, I’ve found a foolproof way to safely drill holes into porcelain. You’ll need a power drill and perhaps another set of hands but trust me, it’s totally worth it and actually super easy. Plus, they make fabulous gifts for mom!

dessertstand13

You’ll need:

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